Tofu Stir Fry with Vegetables & Sweet Ginger Sesame
This Tofu Stir Fry with Sweet Ginger Sesame Sauce glazed over seared tofu and veggies is an easy stir fry that will make the whole family rush to the table.
Servings: 4 servings
Calories: 292kcal
Equipment
Ingredients
Tofu Stir Fry
- 1 package firm or extra firm tofu
- 3 medium green onions diced
- 1 cup mushrooms sliced
- 1 small bunch Bok Choy
- 1 red bell pepper diced
- 8-10 oz udon noodles see Tips for other options
Sweet Ginger Sesame Sauce
Instructions
- Begin by draining and pressing the firm or extra firm tofu. I like to freeze it ahead of time to make it even denser and, if you would like to do this, I explain the process in detail above. But, freezing isn't required.
- Once the water has been pressed from it, slice the tofu into bite-size chunks and drizzle with soy sauce. Set it to the side and allow it to marinate for about 20 minutes while you prepare the rest of the ingredients.
- Place a stock pot with water on the stove and allow it to come to a boil. Add the udon noodles and cook for approximately 12 minutes or according to the package directions. I've included other noodle options below, including gluten-free options.
- Drain and rinse the noodles under cool water to remove the starchy coating and stop the cooking process. Do not overcook the pasta or it will become mushy. Set to the side and prepare the stir fry sauce.
- Place the wok or skillet back on the heat and add 1/2 tablespoon of soy sauce, plus 2 tablespoons water. Add the marinated tofu in a single layer and allow them to brown.
- Cook approximately 3 minutes until browned, then flip the pieces so the other side can brown as well. Add more sauce or water if needed to keep from sticking. Remove from the pan and set to the side on a plate.
- Return the skillet or wok to the heat and add approximately 3-4 tablespoons of water or veggie broth and the bok choy. Cover with a lid and cook until it begins to wilt for approximately 5 minutes.
- Add all the other veggies and 1 tablespoon of the sauce and allow to cook for approximately 3-5 minutes until the vegetables are slightly tender.
- Toss in the cooked noodles and the rest of the stir-fry sauce. Add the seared tofu and heat another 2-3 minutes. Serve warm and enjoy!
Making the sauce
- In a wok or nonstick pan, add the sesame seeds to the dry pan and roast until they are golden brown and starting to pop. Remove quickly because they will go from brown to burned pretty fast. Transfer the seeds to a bowl and set them to the side.
- Peel and grate 1.5 teaspoons of fresh ginger root. You can use ground dry ginger, but the flavor won't be as fresh and delicious.
- In a medium-size mixing bowl, whisk together all of the sauce ingredients--including the ginger and toasted sesame seeds--until well blended.
Video
Notes
Tips & Substitutions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
- Tofu- Extra-firm tofu is the best choice for stir-frying as it holds its shape and texture well during cooking, making it perfect for absorbing sauces.
- Veggies- Frozen vegetables work well in a stir-fry. Just make sure to thaw and drain them properly to avoid excess water, which can make the stir-fry too watery.
- Pan- Be sure to use a good non-stick pan to sear the tofu. With only a little bit of soy sauce, the tofu chunks should brown up nicely without sticking.
- Noodles- The noodles that I love are udon noodles. Other great options are lo mein noodles and any type of rice noodles.
- Make it gluten-free- To make this recipe gluten-free, use rice noodles or buckwheat soba noodles. You will also need to use tamari to replace the soy sauce.
- Vegan meat substitute- If you're not a tofu fan, try other vegan meat substitutes like seitan, tempeh, or large portobello mushrooms.
- Storage- Store in an airtight container in the refrigerator for up to 5-7 days.
Nutrition
Calories: 292kcal | Carbohydrates: 49g | Protein: 14.6g | Fat: 5.6g | Fiber: 6.1g | Sugar: 9.3g